The Brooklyn Curry Project, a delightful culinary venture, sprang to life in 2021
In the bustling heart of Brooklyn, New York, a dynamic couple hailing from South India has ignited a dosa-loving revolution, bringing together a diverse community of locals and fellow Indians residing in the northeastern United States. The Brooklyn Curry Project, a delightful culinary venture, sprang to life in 2021, as reported in an exclusive story byindianeagle.com.
The story of Venkat and Swetha Raju’s culinary journey unfolds in 2016 when they, along with their firstborn, embarked on their quest for a better life, leaving the vibrant streets of Bengaluru behind to pursue the fabled American Dream. The initial pangs of homesickness were met with a simple, heartwarming solution – they began cooking and inviting their neighbors over. Swetha, a software engineer, candidly expressed, “We really missed home when we first came here, so we just started cooking and inviting neighbors over.” It’s an age-old belief that transcends borders – the way to a person’s heart is undoubtedly through their stomach. As fate would have it, the neighborhood not only grew to adore their sumptuous dishes but also embraced the genuine warmth the Rajus exuded. Venkat, a lawyer by profession, is no slouch in the kitchen himself, both hailing from families with a rich tradition of operating tiffin businesses in Karnataka.
The genesis of the Brooklyn Curry Project traces back to a humble lemonade stand that their daughter set up one summer near the weekly farmers market in Fort Greene. Meeting people at the lemonade stand evoked a deep sense of satisfaction within the Raju family, igniting their ardent desire to introduce Brooklyn to the flavors of Bangalore-style masala dosa, fluffy idli, uthappam, and aromatic masala chai. While dosa, crowned as the king of their menu, often lures a crowd, they also offer nutritious lunch platters featuring chapati, rice or khichdi, curry, pickle, and moong sprout salad.
Moreover, the Rajus extend their culinary expertise through Instagram, sharing various dosa recipes and even offering a weekly subscription for dosa batter, allowing customers to recreate their magic in the comfort of their own homes, even on weekdays
The Saturday mornings in Fort Greene are a testament to the Rajus’ culinary prowess, as both Indians and non-Indians eagerly queue up at their unassuming food stand. Besides satisfying the longing for authentic South Indian cuisine among the Indian diaspora in and around Brooklyn, Swetha and Venkat successfully debunked the prevalent stereotype that Indian cuisine revolves solely around butter chicken and chicken tikka masala. Swetha, a co-founder of Brooklyn Curry Project, passionately explained, “Indian food is so stereotyped outside of India. There is more to our food culture; every region has its own cuisine.”
For their dedicated patrons, the Rajus’ food stand represents a slice of India nestled in their own backyard. The love Swetha pours into crafting each dosa is palpable, and her sambar is hailed as the best, without a hint of exaggeration. A New Yorker shared, “It reminds me a lot of what my mom cooks in India. The food tastes just like mom’s. Besides, the Raju family is amazing.”
Mango lassi and masala chai are among their top-selling specialties, satisfying the cravings of countless connoisseurs. But what sets their part-time venture apart is their unwavering commitment to environmental sustainability, offering a 5% discount to those who bring their own containers for takeout. They meticulously source spices from India and grind them at their New York residence, ensuring an authentic and flavorful experience for their customers. Moreover, the Rajus extend their culinary expertise through Instagram, sharing various dosa recipes and even offering a weekly subscription for dosa batter, allowing customers to recreate their magic in the comfort of their own homes, even on weekdays.
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